Fish Fingers with Creamy Vegetable Sauce Recipe

1      Reviews by:    Rosetta Randolph   Fish Fingers with Creamy Vegetable Sauce Recipe wraps fillet of fish strips in bacon and broils before topping with Creamy Vegetable Sauce of butter, green pepper, celery, onion, carrots, flour, basil, tarragon, milk and yogurt. Food Category:    Seafood Cuisine Origin:    Southern    Servings:4 Calories per Serving:433 Print Preview Rate This Recipe Prep Time:   9 Minutes Cook Time:   14 Minutes Total Time:   23 Minutes

INGREDIENTS

• 1 1/2 pounds Redfish (or other fish) fillets, fresh or frozen
• 1/2 teaspoon salt
• 4 slices bacon, cut in half
• For Creamy Vegetable Sauce:
• 2 tablespoons butter or margarine
• 1/2 cup finely chopped green pepper
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped onion
• 2 tablespoons grated carrot
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon basil leaves
• 1/4 teaspoon tarragon leaves
• 1 cup milk
• 1/2 cup plain yogurt
• 1 tablespoon all-purpose flour

DIRECTIONS

• Thaw fish if frozen. Cut fillets into 8 equal fingers approximately 1 x 3 inches. Sprinkle with salt. Wrap a half-slice of bacon around each finger and secure with a wooden toothpick. Place on a broiler pan about 4 inches from the source of heat and broil for 4 to 6 minutes.
• Turn carefully and broil 4 to 6 minutes longer or until bacon is crisp and the fish flakes easily when tested with a fork. Place fish fingers on a warm platter and cover with Creamy Vegetable Sauce.
• For Vegetable Sauce: In a medium saucepan, melt butter. Cook green pepper, celery, onion and carrot until tender but not brown. Reduce heat; stir 2 tablespoons flour, salt, basil and tarragon into vegetable mixture.
• Add milk all at once; cook, stirring constantly until thick and bubbly. Stir remaining tablespoon of flour into yogurt; add to sauce. Cook and stir until heated thoroughly.

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